Review of Carrabba's

We had a great GF dining experience here for lunch. The owner Monty came and reassured us that his kitchen staff is well-trained in GF cooking and described how they change gloves and cooking utensils and bowls to avoid cross-contamination. They also dedicate a section of their grill to GF grilling. After spending several minutes with the owner, we felt confident this meal would be a good one. The GF soup made for a perfect appetizer on a cold October with just a slight spicyness on the back of the throat. Our entrees were the Chicken Bryan and the Chicken Trio with steamed spinach and broccoli. The chicken was perfectly tender and the cheese was so creamy! If we weren't so stuffed, we'd have tried the dessert, which gives us something to look forward to next time! I highly recommend giving this place a try, particularly if you've had a bad experience at other Carraba's. Monty is the new owner as of a year ago and is himself a chef. He takes GF dining seriously and it shows. I suggest speaking with him if you choose to dine here, or ask to speak with Tommy Holland (manager) or TC Largay (kitchen manager).